John Myers
Filled Pointed Peppers (with Minced Meat)
The perfect filled pointed peppers (with minced meat) recipe with a picture and simple step-by-step instructions.
- 4 Pc. Pointed peppers
- 200 g Ground beef
- 50 g Onion
- 15 g Breadcrumbs
- 1 Pc. Egg
- 1 tsp Mustard
- 1 tbsp Oil
- Salt
- Pepper
- Broth
- Sauce thickener dark
- Cut open the pointed peppers at the top of the stem and fish out the seeds. (whether red or yellow does not matter, I usually use red but if there are not, there will be yellow)
- Mix the minced meat with the finely diced onion, egg, mustard, breadcrumbs and a little salt and pepper and fill the peppers. At the beginning just take a little and press the tips with your fingers so that they don’t stay empty.
- Heat the oil in a saucepan and brown the peppers all around. Add the broth until the peppers are 3/4 in the broth and simmer at a low temperature for about 30 minutes.
- Remove the peppers from the broth and thicken the broth with a sauce thickener and season to taste, if it should be a little too salty due to the boiling down, just add a sip of water or cream.
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